Kitchen Display Systems for South African Restaurants: Complete Setup Guide

Paper tickets getting lost, orders being misread, kitchen chaos during rush hour — these are problems every South African restaurant owner knows. A kitchen display system South Africa operators can rely on replaces those paper tickets with a digital screen so your kitchen sees every order clearly, in sequence, with modifiers and timing. Whether you run a café in Cape Town, a bistro in Johannesburg, or a hotel kitchen in Durban, a KDS restaurant setup can cut errors, speed up ticket times, and give you back control when the rush hits. This guide walks you through what a kitchen display system is, why it helps, what hardware you need, and how to set one up — including how Tafela builds KDS into every plan so you can go digital without extra software or hidden fees.

What Is a Kitchen Display System (KDS)?

A kitchen display system (KDS) is a digital screen (or set of screens) in the kitchen that shows orders sent from your point-of-sale (POS) system. Instead of printing paper tickets that can get lost, smudged, or misread, orders appear on the display in real time. Staff see the full order — items, quantities, modifiers (e.g. “no onions”, “extra sauce”), special instructions, and table or order number — and tap or “bump” the order when it’s ready so the system can track timing and flow.

How it works

Order sent from POS — A waiter or cashier sends the order from the till (or table device).
Order appears on the KDS — The order shows up on the relevant kitchen display, often routed automatically to the right station (e.g. starters to cold section, mains to grill).
Kitchen staff prepare — Chefs and prep staff read from the screen, cook the items, and add notes if needed.
Mark complete — When the order (or course) is ready, staff bump it off the screen or mark it complete. The system may show prep time and alert if a ticket is running late.

KDS vs paper ticket printers

With a paper ticket printer, every order prints onto a roll. Tickets can pile up, get mixed up, or go missing. Handwriting is sometimes illegible; during a rush, the pass can look like a wall of paper. A KDS keeps everything on screen: no paper, no reprints, and no guessing what “that scribble” meant. Orders are in sequence, colour-coded by status if you set it up that way, and you can track how long each ticket has been on the board — which helps with consistency and speed.

Benefits of Using a KDS in Your Restaurant

Faster ticket times

Restaurants that switch from paper to a kitchen display system often see 15–20% improvement in ticket times. Orders are visible immediately, there’s no walking tickets to the right station, and the kitchen can prioritise by time or urgency. For South African operators running tight margins, shaving even a few minutes off each order means more covers per service and happier customers.

Fewer errors

No illegible handwriting. No lost tickets. Modifiers and allergies show clearly on screen, so the kitchen is less likely to send out the wrong dish or miss an allergy note. That means fewer remakes, fewer comps, and a safer experience for guests.

Real-time order tracking

You see exactly what’s on the board, what’s in progress, and what’s taking too long. Managers can spot bottlenecks (e.g. grill overloaded while cold section is quiet) and adjust. Some systems show prep time per ticket so you can flag slow orders before the guest complains.

Automatic station routing

Configure your KDS so starters go to the cold station, mains to grill, desserts to pastry — each station sees only the items they need to make. No more one printer spitting everything out and someone having to sort tickets by hand.

Prep time tracking

Many KDS setups track how long each order has been on the screen. You can set alerts (e.g. turn the ticket red after 15 minutes) so the team knows to prioritise. Over time, the data helps you improve standard times and roster for peak periods.

Better communication between front and back of house

Waiters don’t have to shout into the kitchen or rely on paper. The order is on the screen; the kitchen bumps it when it’s ready. Clear, consistent flow reduces stress and miscommunication.

Reduced paper waste

No more rolls of thermal paper, fewer reprints, and less clutter. That’s better for the environment and for your station — and one less ongoing cost to buy and store. Clear order flow also makes it easier to reconcile what was sold with what was used, which supports inventory management and stock control.

Types of KDS Setups

Single screen

Ideal for small kitchens — one person or a small team handling all orders. One display shows the full order queue. Simple and affordable; you can start here and add screens later if you grow.

Multi-station

Larger kitchens with separate stations (grill, fryer, cold, pastry, expo) use one screen per station. Orders are routed so each station only sees its own items. Reduces noise and confusion and lets each station focus on its part of the order.

Expo screen (pass)

An expo or pass screen is for the person coordinating the pass — they see all orders and course status so they can call items, check plating, and ensure everything goes out together. Great for full-service restaurants where timing between starters and mains matters.

Bump bar vs touchscreen

Bump bar — A physical bar or button that staff press to “bump” an order off the screen when it’s ready. Fast and easy with wet or gloved hands; no need to tap a touchscreen.
Touchscreen — Staff tap on the order (or a “complete” button) on the display. More flexible (e.g. add notes, change status) but can be trickier with wet or greasy fingers. Many setups use a combination: touchscreen for viewing and bump bar for firing.

What Hardware Do You Need?

Display screens

You can use tablets (e.g. iPads or Android tablets), dedicated KDS screens (rugged, kitchen-grade), or repurposed monitors (old PCs or commercial displays). Tablets are cheap and flexible; dedicated screens are built for heat, grease, and knocks. Choose based on budget and how harsh your kitchen environment is.

Mounting options

Wall mount — Screen fixed to the wall at eye level. Neat and out of the way.
Shelf or counter — Stand the tablet or small screen on a shelf above the pass or prep area.
Overhead — Mount above the pass so the whole line can see. Good for expo or single-screen setups.

Make sure the screen is visible from where staff actually work and that cables (if wired) or Wi‑Fi reach reliably.

Bump bars or touchscreens

If you use a bump bar, you’ll need the bar unit (often USB) and a device that can run the KDS software and receive the bump. If you’re touchscreen-only, the display itself is the interface. Some POS/KDS combos support both.

Network requirements

Wi‑Fi — Convenient and flexible; ensure your router covers the kitchen and that you’re not overloading the network during service. Use a dedicated SSID for kitchen devices if possible.
Wired (Ethernet) — More reliable for busy kitchens and no dropouts. Run a cable to each display if you can; it’s worth it for stability.

If your POS and KDS work offline (e.g. during load-shedding), the kitchen display will keep showing orders that were sent before the outage and new ones entered on the till; when the connection returns, everything syncs. For more on staying operational during power cuts, see our restaurant load-shedding guide.

How to Set Up a KDS: Step-by-Step

1. Choose your POS (with KDS integration)

Not every POS supports a kitchen display system. Pick a system that either includes KDS in the plan or offers it as an add-on, and check that it can route orders to multiple stations if you need that. For a comparison of options in South Africa, see our best restaurant POS comparison.

2. Map your kitchen stations

Decide how many screens you need and where. List your stations (e.g. grill, cold, fryer, expo) and which menu items or categories each one handles. This becomes the basis for routing rules.

3. Configure routing rules

In your POS or KDS settings, define which items go to which display. For example: all starters and salads → cold station; all mains (grill, fry, etc.) → grill/fryer; desserts → pastry. Test with sample orders to make sure nothing is missed or sent to the wrong place.

4. Set up screens and mounts

Install the hardware — tablets or monitors — in the right spots. Connect to power and network (Wi‑Fi or Ethernet). Open the KDS app or web interface and log in so each screen shows the correct station view.

5. Train your kitchen staff

Show staff how to read the screen (order order, modifiers, table number), how to bump or mark orders complete, and what to do if something is wrong (e.g. send back to front of house or add a note). A short run-through before service avoids confusion on the first busy night.

6. Test during quiet service first

Do a soft launch: run the KDS alongside paper for a shift or two if it helps, or go full digital during a quieter period. Fix any routing mistakes and adjust screen positions or colours (e.g. time alerts) before your busiest service.

KDS Best Practices for SA Restaurants

Colour coding — Use colours to show status: e.g. new orders green, in progress yellow, urgent or late red. At a glance the kitchen sees what needs attention.
Time alerts — Flag tickets that have been on the board too long (e.g. 15 minutes for mains). That helps prioritise and reduces guest wait times.
Station-specific views — Each station should only see its own items. Avoid one screen showing everything so the grill isn’t distracted by dessert orders.
Regular cleaning — Kitchen screens get greasy and dusty. Wipe them regularly with a suitable screen cleaner; avoid harsh chemicals that can damage the display.
Backup plan for power outages — Load-shedding and power cuts are a reality in South Africa. Use a POS and KDS that work offline where possible, and consider a UPS for the till and at least one kitchen display so you can keep trading. We cover this in detail in our restaurant load-shedding guide.

How Tafela’s KDS Works

Tafela is Skynode’s restaurant and hotel POS, built for the South African market. The kitchen display system is integrated into the POS — no extra software or separate subscription. You get a single system for orders, payments, and kitchen display.

Integrated with POS — Orders sent from the till (or table device) go straight to the KDS. No middleware or third-party KDS app to manage.
Unlimited KDS screens on Pro — On the Pro plan, you can add as many kitchen display screens as you need. Map them to stations and route orders by menu category.
Real-time order display per station — Each screen shows only the orders for that station (e.g. grill sees mains, cold sees starters). Orders appear in sequence with modifiers and notes.
Prep time tracking — See how long each order has been on the board. Use it to keep ticket times in check and to spot slow periods or bottlenecks.
Automatic routing by menu category — Configure which categories (starters, mains, desserts, etc.) go to which station. The system routes automatically so you don’t sort paper by hand.
Works alongside offline mode — When the internet or power drops, Tafela keeps taking orders and sending them to the KDS. When connectivity returns, everything syncs. That’s important for load-shedding resilience and unstable lines.

If you’re comparing POS systems and want built-in KDS without extra modules or fees, Tafela includes kitchen display in every plan — even Starter — so you can eliminate paper tickets from day one.

Frequently Asked Questions

How much does a KDS cost?

Cost depends on your POS and hardware. Some POS systems (including Tafela) include KDS in the base plan; others charge per screen or per station. Hardware cost is mainly the display: tablets from around R3,000–R8,000 each, or repurposed monitors for less. Bump bars add a few hundred to a couple of thousand rands if you want them. There’s no need to overspend — start with one or two screens and add more as you grow.

Can I use a tablet as a KDS?

Yes. Many restaurants use iPads or Android tablets as kitchen display screens. They’re affordable, portable, and easy to mount. Ensure the tablet can run your POS’s KDS app or web interface, has a stable Wi‑Fi connection (or Ethernet via adapter if possible), and is protected from splashes and knocks (e.g. a simple stand or case). For very hot or greasy environments, a dedicated commercial display may last longer.

Does a KDS work offline during load-shedding?

It depends on the system. If your POS stores orders locally and syncs when the connection returns, the KDS can keep showing orders that were sent before the outage and new orders entered on the till while offline. Tafela is built for this: orders and KDS updates continue during load-shedding or internet loss, then sync when power and connectivity are back. For a full plan, see our restaurant load-shedding guide.

What size restaurant needs a KDS?

Any kitchen that does more than a handful of orders at a time can benefit. Small cafés and takeaways often start with a single screen; full-service restaurants and hotels usually use multiple stations (grill, cold, expo, etc.). If you’re losing tickets, misreading orders, or struggling to keep up during rushes, a kitchen display system is worth considering — and with solutions like Tafela including it from the Starter plan, you don’t need a huge budget to try it.

Conclusion

A kitchen display system replaces paper tickets with a clear, digital view of every order — in sequence, with modifiers and timing — so your kitchen runs faster and makes fewer mistakes. For South African restaurants, the benefits add up: better ticket times, fewer errors, real-time tracking, automatic station routing, and less paper waste. Choosing the right hardware (screens, mounts, bump bar or touchscreen) and configuring routing and alerts to match your kitchen will get you the most out of your KDS. Tafela includes KDS in every plan — even Starter — with unlimited screens on Pro, real-time display per station, prep time tracking, and offline support so you stay operational during load-shedding. Set up your kitchen display system today.